Description
This Carrot Ginger Soup is a vibrant, flavorful, and creamy soup made with just five simple ingredients. Roasting the carrots enhances their natural sweetness, while fresh ginger adds a warm, zesty kick. Perfect for a healthy and comforting weeknight meal, this soup can be easily made ahead and is sure to become a family favorite.
Ingredients
Scale
Vegetables
- 2 lbs carrots (chopped into 1-inch pieces)
- 1/2 large sweet onion (chopped, about 1 cup)
- 2 cloves garlic (minced)
- 1 tablespoon ginger (peeled and grated)
Liquids & Herbs
- 4 cups chicken or vegetable stock (plus more to thin if needed)
- 4 sprigs thyme (leaves removed from stem)
Others
- olive oil (about 4 tablespoons total)
- salt (about 1 teaspoon, divided)
- pepper (about 1/2 teaspoon, divided)
Instructions
- Roast the Carrots: Preheat your oven to 400°F. Toss the chopped carrots with 2 tablespoons of olive oil, then sprinkle generously with salt and pepper (approximately 1/2 teaspoon each). Spread them out on a baking sheet in a single layer and roast for 25-30 minutes until they are fork tender and caramelized.
- Sauté Aromatics: While the carrots roast, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Stir in the minced garlic and grated ginger, cooking for an additional 30 seconds until fragrant.
- Simmer the Soup: Add the roasted carrots to the pot along with the chicken or vegetable stock and thyme leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, allowing all vegetables to become fully tender and flavors to meld.
- Blend Until Smooth: Remove the thyme sprigs before blending. Carefully puree the soup using a blender in batches or an immersion blender directly in the pot until smooth and creamy. If the soup is too thick, thin it with a little more stock or water to your desired consistency.
- Season and Serve: Taste the soup and adjust the seasoning with additional salt and pepper as needed. Serve warm and enjoy this comforting, flavorful soup.
Notes
- This carrot ginger soup is silky smooth, packed with fresh ginger flavor and the natural sweetness of roasted carrots, making it incredibly delicious and nourishing.
- The recipe makes a great make-ahead meal; simply reheat gently on the stove or in the microwave before serving.
- Use vegetable stock for a vegetarian option, or chicken stock for a richer flavor.
- Be careful when blending hot liquids to prevent splatters; allow soup to cool slightly before blending or use an immersion blender.
- You can garnish with a drizzle of olive oil, fresh herbs, or a dollop of yogurt for added richness and presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 215 kcal
- Sugar: 12 g
- Sodium: 654 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 10 mg
